My father, being of German and Austrian descent, loves potatoes, in every form. Years ago, he discovered in an old issue of Gourmet that he could easily make his own potato chips without having to deep fry them. (Cue clouds parting, sunlight beaming through, and choruses of angels singing Hallelujah!)
Of course. from then on, the rest of us were doomed, because these are so good that it's really hard to not overindulge.
These crispy thin potato slices are just divine. I call them potato chips because they taste like the best potato chips you will ever have. But I suspect that one might not classify them as a chip given their 1/8 inch thickness.
In any case, they are really really good. And like anything really really good,they probably shouldn't be eaten more than once or twice a month.
The Best Potatoes for Potato Chips
We recommend russets in this recipe, since they are high in starch and less waxy than other varieties. However, this recipe will work with any other potatoes, or even sweet potatoes. They just won't be as crispy, but will still be delicious.
Here's our little guide on how to buy and store potatoes.
The Best Way to Slice Potatoes for Chips
A mandoline is the best way to get the evenly thin slices of potatoes that work best for this recipe. You can also use the slicer function of your food processor. However, the slices may not be all even.
Though a bit more time consuming, you also can slice the potatoes by hand with a sharp chef knife.
Other Seasonings to Try on Homemade Potato Chips
We provide the simplest way to make homemade potato chips, but there are so many other ways you can season them. Here are some options you can try!
- Salt and vinegar
- Parmesan and garlic powder
- Truffle salt
- Tajin or your own blend of chili powder, cumin and lime juice
- Furikake (the Japanese seasoning made with sesame seeds and seaweed)
- Barbecue seasoning
- Chopped fresh rosemary
- Any other fresh or dried herbs
How to Store Homemade Potato Chips
It would be rare in our household to have any leftover homemade potato chips. But just in case you made too large of a batch, you'll want to store them and preserve their fresh crispness.
It's best to pat the potatoes of any excess oil with a paper towel. Then, place them in an airtight container in a cool, dry place. If you have one of those moisture absorbing silica packs (from your shoes or a seaweed packet), place it with the chips. The homemade chips will keep for about a week or two at room temperature.
More Homemade Potato Recipes to Try!
- Potato Skins
- Oven-Baked Sweet Potato Fries
- How to Make Crispy Air-Fryer French Fries
- Crispy Hash Browns
- Potato Dinner Rolls
Oven-fried Potato Chips
A mandoline is the best way to get the evenly thin slices of potatoes that work well for this recipe.
4 russet (or 6 Yukon gold) potatoes, peeled and sliced diagonally 1/8 inch thick
1/2 stick (1/4 cup) butter, melted (can use extra virgin olive oil instead)
Kosher salt to taste
Preheat oven and prepare baking sheet:
Preheat oven to 500°F (260°C). Grease 2 large baking sheets with non-stick cooking spray. Make sure you are using sturdy baking sheets, or a flat roasting pan that can take high heat. A standard cookie sheet may warp.
Soak potato slices in ice water, and pat dry:
Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Drain, then pat the slices dry with paper towels.
Put potato slices on baking sheet, and brush with butter:
Arrange the sliced potatoes in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.
Lower the temperature and bake:
Put in the oven and lower the temp to 450°F (230°C). Bake until the edges are golden brown, about 12 to 15 minutes, depending on your particular oven.
Sprinkle with salt and serve:
Remove from the oven and sprinkle with salt to serve.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 8g||28%|
|Total Sugars 4g|
|Vitamin C 31mg||155%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|